Inihaw Na Isda Recipes

INIHAW NA BANGUS RECIPE

Steps:

• Clean fish by removing gills and gut. Since I have it in foil, scales were also removed. If you are putting it directly on the grill, keep the scales on so it doesn't stick to the grill. Season bangus (milkfish) with salt and pepper. Set it aside.
• Chop onion, ginger and tomato and mix it in a bowl. Add ¼ teaspoon salt and pepper to the mixture. If you prefer a spicy stuffing, add Thai chili peppers or siling labuyo.
• When fish is clean, add stuffing in the opening. (Watch my video.)
• Wrap fish in banana leaves and heavy duty aluminum foil.
• Heat grill. Cook 35 - 45 minutes depending on how much charcoal you have on your grill.
• Before removing the fish from grill, unwrap foil to expose fish to get the skin crispy and medium brown in color. Flip fish after 5 minutes to crispy and brown the other side. Remove from grill.
• Scrape out the stuffing and put in a bowl. Add vinegar, salt and pepper to the mixture. This is your dipping sauce.
• Enjoy it while hot and make sure you have a lot of rice.
• Follow steps 1 to 4
• Pre-heat oven. Bake at 400 degrees for 40 minutes.
• Turn the oven dial to Broil. Broil milkfish for 10 minutes to crispy both sides and turn color to medium brown.
• Open foil then follow steps 6, 7 and 8.

INIHAW NA BANGUS RECIPE (GRILLED MILKFISH)

Steps:

• Wash the milk fish. Pat it dry using a paper towel.
• Open the incision and then rub the salt on the inside of the dish. The fish should have an incision either above or below the belly area.
• Meanwhile, combine tomato, onion, and ginger in a large bowl. Squeeze some lemon juice in and add the ground black pepper. Gently stir.
• Stuff the mixture inside the milkfish.
• Grill the fish in medium heat for about 10 to 12 minutes per side.
• Serve with toyomansi and steamed rice.
• Share and enjoy!

HOW TO COOK GRILLED MILK FISH (GRILLED BANGUS) WITH STUFFINGS

Steps:

• Clean bangus but do not scrape scales.
• With a sharp knife slit the back to make an opening up to the stomach.
• This can be done by the fish vendor when you buy it in the wet market, but in a supermarket you have to buy it whole and do the procedure above.
• Wash the fish and sprinkle with salt. Mix onions and tomatoes together.
• Season with salt and vetsin. Stuff the mixture inside the bangus (milkfish).
• Rub the fish with 2 tbps. vegetable oil before grilling to enhance flavor.
• Wrap bangus in wilted banana leaves.
• Grill on hot charcoal for 1/2 hour turning the fish on the other side to avoid burning the skin.